Name: Red Velvet Cinnamon Rolls Dessert Recipes
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Ingredients: 3 1/4 cups all-purpose flour; 1/4 cup granulated sugar; 2 1/4 tsp active dry yeast; 1/2 tsp salt; 1/4 cup unsweetened cocoa powder; 3/4 cup warm milk; 1/4 cup unsalted butter, melted; 1 large egg; 1 tbsp red food coloring; 1/2 cup brown sugar; 1 1/2 tbsp ground cinnamon; 2 tbsp softened butter (for filling); 4 oz cream cheese, softened; 2 tbsp butter, softened; 1 cup powdered sugar; 1/2 tsp vanilla extract; 1–2 tbsp milk (for frosting consistency)

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Red Velvet Cinnamon Rolls are a rich, cozy twist on a classic. Picture this: a warm roll fresh out of the oven, soft enough to pull apart with your fingers, bright red and spiraled with cinnamon sugar. They’re sweet without being overbearing, and they make your kitchen smell like a holiday morning. I’ve always had a soft spot for baking on slow weekends. These? They’re my go-to when I want something indulgent but still easy enough to pull off with one cup of coffee in hand. I tried this recipe for the first time after a friend dared me to make something red velvet that wasn’t cake. Challenge accepted. The result? A pan of pillowy, ruby-hued cinnamon rolls slathered in cream cheese frosting. You won’t stop at one. I didn’t. Whether you’re craving Nutella cinnamon rolls or something more classic like Cinnamon Chex Mix Recipes, this hits that same sweet tooth nerve. It even plays nice on a holiday brunch table next to red white and blue desserts or a cozy bowl of Cinnamon Rice Pudding. I’ve even brought them to a potluck where they vanished faster than the Portuguese Rolls Recipe someone else brought.

1) Key Takeaways
2) Easy Red Velvet Cinnamon Rolls Recipe
3) Ingredients for Red Velvet Cinnamon Rolls
4) How to Make Red Velvet Cinnamon Rolls
5) Tips for Making Red Velvet Cinnamon Rolls
6) Making Red Velvet Cinnamon Rolls Ahead of Time
7) Storing Leftover Red Velvet Cinnamon Rolls
8) Try these Dessert Recipes next!
9) Red Velvet Cinnamon Rolls Recipe
10) Nutrition

1) Key Takeaways

These Red Velvet Cinnamon Rolls combine the best parts of cake and breakfast.
They’re easy to make and even easier to devour with cream cheese frosting.
Perfect for holidays, brunches, or a dessert recipe that stands out.
Make them ahead, store them well, and they still taste fresh the next day.

2) Easy Red Velvet Cinnamon Rolls Recipe

Let’s be real for a second. Dessert recipes don’t always need to be complicated to be unforgettable. These red velvet cinnamon rolls? They’re soft, slightly sweet, and just the right amount of indulgent. The cocoa blends into the dough, giving each roll a deep flavor and beautiful color that begs for a photo—or five.

I started making these on lazy weekends, the kind where you barely get out of pajamas but still want to feel like you’ve achieved something. And let me tell you, pulling a tray of these from the oven smells like winning. If dessert recipes are your weakness, you’re in good company.

This recipe has the cozy swirl of cinnamon rolls and the rich hue of red velvet cake. Together, they hit all the right notes. Whether you’re craving something sweet after dinner or need a reason to skip store-bought pastries, this one’s worth every minute.

3) Ingredients for Red Velvet Cinnamon Rolls

All-purpose flour: You’ll want a good, sturdy base that holds up to the mix-ins and keeps everything soft but structured.

Granulated sugar: It’s just enough to bring a subtle sweetness without overloading the dough. Think of it like the background singer that holds the harmony.

Active dry yeast: This is what gives your dough the lift. I like to bloom it in warm milk to get things started right.

Salt: Not too much, but just enough to balance everything else and make the flavors pop.

Unsweetened cocoa powder: Adds that signature red velvet depth. Go for a high-quality one if you can—it makes a difference.

Warm milk: Helps activate the yeast and creates a soft, rich dough. Don’t let it get too hot or it might slow down the rise.

Unsalted butter: Melted into the dough and softened for the filling, it adds richness throughout the recipe.

Large egg: One egg helps bring the dough together and gives it structure.

Red food coloring: This is what gives the rolls that classic red velvet look. You can adjust for boldness.

Brown sugar: When mixed with cinnamon and butter, it becomes the heart of that gooey, spiced center.

Ground cinnamon: Don’t skimp. Cinnamon is what makes a cinnamon roll feel like home.

Cream cheese: For the frosting, and honestly, for your soul. It makes each bite creamy and slightly tangy.

Powdered sugar: Blends with the cream cheese for a smooth finish. It dissolves easily and gives you that classic frosting texture.

Vanilla extract: Just a splash brings all the other frosting flavors together and softens the richness.

Milk: A touch at the end makes the frosting just loose enough to spread, but still thick enough to cling.

4) How to Make Red Velvet Cinnamon Rolls

Step 1: In a large bowl, mix flour, sugar, cocoa powder, yeast, and salt. Stir until everything looks evenly distributed.

Step 2: Add warm milk, melted butter, egg, and food coloring. Stir to form a soft dough. Knead until smooth, about 8 minutes by hand or 5 with a dough hook.

Step 3: Cover the dough and let it rise in a warm spot until it doubles in size, usually around 1 hour.

Step 4: Roll the dough out into a big rectangle. Spread it with softened butter. Combine brown sugar and cinnamon in a small bowl, then sprinkle that mix over the buttered dough.

Step 5: Roll the dough up tightly into a log. Slice into 12 even pieces and place in a greased baking dish. Let them rise again for 30 minutes.

Step 6: Bake in a 350-degree oven for about 25 minutes. They should look lightly golden and feel springy to the touch.

Step 7: While the rolls bake, make your frosting. Beat cream cheese and butter until smooth, then add powdered sugar, vanilla, and milk. Keep mixing until it’s fluffy.

5) Tips for Making Red Velvet Cinnamon Rolls

Use warm, not hot, milk. If your liquid is too warm, the yeast might just give up. It should feel like bathwater, not boiling water.

Don’t skip the second rise. I used to think I could save time by skipping it, but the rolls always came out a bit too dense. That second rise gives them lift and softness.

Frost the rolls while they’re still a little warm. Not piping hot, just warm enough that the frosting melts slightly into the top. That’s where the magic happens.

6) Making Red Velvet Cinnamon Rolls Ahead of Time

Planning ahead? You can prep the rolls all the way through slicing and placing them in the dish. Cover and chill overnight. The next morning, bring them back to room temp while you preheat the oven.

I do this for holidays or lazy Sundays when I want a fresh breakfast but don’t feel like doing all the work before my coffee kicks in.

You can also make the frosting a day in advance and keep it in the fridge. Just give it a good stir before using.

7) Storing Leftover Red Velvet Cinnamon Rolls

These rolls keep well. I usually pop any leftovers into an airtight container and keep them at room temperature for a day or two. After that, move them to the fridge.

Microwave for 10 to 15 seconds before eating to bring back that fresh-baked texture. If you’ve already frosted them, the cream cheese gets even better as it soaks in.

If you want to freeze them, wrap each roll tightly in plastic and foil. When you’re ready, reheat straight from the freezer. Dessert recipes that freeze well are gold.

8) Try these Dessert Recipes next!

9) Red Velvet Cinnamon Rolls Recipe